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My wife, knowing my love of cast iron cookware (I use my large skillet for damn near everything), gave me a cast iron griddle for our anniversary on July 14, so I decided to finally break it in and cook up some hamburgers. The best part? Plenty of room on the griddle to toast the buns. Paired them with some boiled sweet corn that we picked up from the farmers' market.

Broiled Halibut with some rice. I usually just rinse the fish in cold water then dry it off and coat it liberally with lemon pepper and olive oil and sear the heck out of it in my cast iron skillet (I start on the stove, then move to the oven). It's delicious.

sear the heck out of it in my cast iron skillet (I start on the stove, then move to the oven). It's delicious.

This is how I cook my steaks -- let them come up to room temperature, pat them dry, coat them in salt and pepper, and then toss them on my skillet (which, at this point, has gotten hotter than the surface of the sun on my stovetop). I sear them for 45 seconds on each side to get a crust, smoking out my entire apartment in the process, then put them in a 450-degree oven for about 90 seconds per side (longer for my wife's, since she isn't a fan of medium-rare meat).

sear the heck out of it in my cast iron skillet (I start on the stove, then move to the oven). It's delicious.

This is how I cook my steaks -- let them come up to room temperature, pat them dry, coat them in salt and pepper, and then toss them on my skillet (which, at this point, has gotten hotter than the surface of the sun on my stovetop). I sear them for 45 seconds on each side to get a crust, smoking out my entire apartment in the process, then put them in a 450-degree oven for about 90 seconds per side (longer for my wife's, since she isn't a fan of medium-rare meat).

It comes out like meat candy. I haven't grilled a steak in years.

Oh I love my cast iron skillet. That's pretty much exactly what I do with my steak (down to the times per side!). I have a secret recipe for steak seasoning involving a combination of four commercially available preparations. I still eat steak out from time to time but it's rarely as good as when I make it at home.

sear the heck out of it in my cast iron skillet (I start on the stove, then move to the oven). It's delicious.

This is how I cook my steaks -- let them come up to room temperature, pat them dry, coat them in salt and pepper, and then toss them on my skillet (which, at this point, has gotten hotter than the surface of the sun on my stovetop). I sear them for 45 seconds on each side to get a crust, smoking out my entire apartment in the process, then put them in a 450-degree oven for about 90 seconds per side (longer for my wife's, since she isn't a fan of medium-rare meat).

It comes out like meat candy. I haven't grilled a steak in years.

Whilst reading this post and the whole raw meat part, your avatar suited you so well.

Last night was just whatever we could scrounge (my wife had some leftover pizza from a friend's house, I just made macaroni and cheese), but tonight will be amazing: Chuck roast from an amazing butcher, slow-cooked with sliced Russet potatoes and fresh onions and garlic from the farmers' market, plus boiled sweet corn (also from market). I got my cast iron up to about 650 degrees so I could get a great crust on the meat by searing it before dropping it into the crock pot.